Chocolate bark is one of the easiest desserts I’ve ever made! We’re definitely getting into bark season (peppermint bark, anyone?) but I wanted to make a fall-themed one before we transition the fall flavors out. It’s such a simple dessert to make using your preferred kind of chocolate, nuts, seeds and dried fruit. I used whatever was in my pantry – some dried cranberries, pumpkin seeds, and pecans that I’d used for previous baking recipes. I also drizzled on some white chocolate on top for some contrast and extra sweetness! You can easily have these on a plate in your kitchen for a simple snack or dessert, but they also make a great housewarming gift or potluck addition! What other chocolate recipes should I try next?
Chocolate Bark
Ingredients
- 12 oz high-quality chocolate chips or chopped up chocolate of your choice (I used 60% cacao)
- 3/4 cup toasted nuts/seeds of your choice (raw works too)
- 1/4 cup dried cranberries (or other dried fruit!)
- 1/2 tsp flaky sea salt
- 6 oz white chocolate chips
Instructions
- Put the chopped chocolate in a heat-proof bowl and set it over a saucepan with barely simmering water and allow it to melt. Be careful not to overheat the chocolate, or it will seize up. Once the chocolate is about 90% melted, take it off the water and stir constantly with a spatula until completely melted and smooth. If there are still a few chunks left, place back over the simmering pot for 30 seconds at a time and stir until it all melts.
- Cover a large baking sheet with parchment paper. Use a rubber spatula to spread the melted chocolate evenly over the parchment. It won't cover all of the parchment, so just aim for ~1/4" thick all around. It doesn't need to be exact!
- Sprinkle the nuts and seeds over the chocolate, and then the dried fruit. Lastly, sprinkle the flaky salt. Gently press all of the toppings into the chocolate.
- While that starts to cool, set up the double boiler again (bowl over simmering pan) but for the white chocolate. Be EXTRA careful not to over-heat white chocolate, it's even more delicate than regular chocolate. Once melted, drizzle the white chocolate over the chocolate and toppings with a spoon, as much or little as you'd like.
- You can put the baking sheet in the fridge if you need it to set fast, but it can end up creating "chocolate blooms" on the surface of the chocolate which don't look all that good. If possible, leave out to cool at room temperature for ~2-4 hours.
- Once the chocolate has hardened, use your hand to break it apart into ~20 pieces. Serve immediately, or cover with plastic wrap and store at room temp for 1 week.
- Enjoy!
[…] While the balls are chilling, melt the chocolate. Place the chocolate (if doing both semi-sweet and white chocolate, do this process once with each chocolate) in a microwave-safe bowl along with 1 tbsp vegetable shortening and microwave for 30 seconds at a time, stirring well in between until fully melted. You can also use a double boiler, which I have detailed here. […]
[…] of a double boiler with the water fully boiling (to see how to set up a double boiler, check out this recipe) and mix with a whisk. Reduce the heat to low and cook for ~10 minutes, whisking constantly. Remove […]